Avocado, Basil and Orange Pesto

Ingredients

• 1 Ripe Avocado
• 5-6 tbsp. Fresh basil leaves
• 60 ml Orange juice
• 3 tbsp. Pine Nuts
• 2 Garlic Clove
• 2 tbsp. Vegan Parmesan cheese or Nutritional Yeast
• per taste Salt and black pepper

Instructions

• Add everything in a food processor and process until everything is smooth.If pesto is too thick add little more orange juice.Transfer into a jar and store in a refrigerator or freeze it for later use.
• Enjoy with fresh vegetables and crisps.

Orange, Date and Ginger Oat Cookies with Cashew Butter

Ingredients

• 150 g cashew butter at room temperature
• 50g softened butter
• 215 g rolled porridge oats
• 150 g wholemeal flour
• 300 g chopped madjool dates
• 75 g fresh grated ginger
• Finely grated zest of 3 oranges
• 150 g light brown muscavado sugar
• 4 tsp. baking powder
• 2-3 tbsp. almond, pistachio or cashews to sprinkle
• 1 tbsp. icing sugar to sprinkle ( Optional )

Instructions

• Pre heat the oven to gas mark 6 or 200C.
• Line large two baking sheets with baking parchment paper.
• In a mixing bowl put both butter, sugar , ginger and orange zest, beat well with wooden spoon until well combined.
• Add dates, baking powder , oats and flour, mix well using your hands and bring together to make a firm and slightly sticky dough.
• Divide the cookie dough into 36 equal balls and slightly flatten and place  on the lined baking sheets.
• Sprinkle almond, pistachio and cashew and press gently.
• Bake about 12-15 minutes until risen and pale golden.
• The cookies will be slightly soft, not to worry they will firm up on cooling.
• Leave on the baking sheet for couple of minutes before transferring to a wire rack to cool.